The influence of the type of dietary fat on postprandial fat oxidation rates: monounsaturated (olive oil) vs saturated fat (cream)
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چکیده
منابع مشابه
Automated Determination of Total Fat, Saturated Fat, Monounsaturated Fat and Trans Fat Content in Food Samples
Determination of total fat, saturated fat, monounsaturated fat and trans fat content in food samples is necessary for complying with applicable food labeling requirements. A typical procedure for saponifi cation of the sample involves refl uxing with sodium methoxide in methanol, followed by a second refl ux with boron trifl uoride in order to esterify the free fatty acids. Prior to injection i...
متن کاملEffects of dietary fat on postprandial substrate oxidation and on carbohydrate and fat balances.
To study the effect of dietary fat on postprandial substrate utilization and nutrient balance, respiratory exchange was determined in seven young men for 1 h before and 9 h after the ingestion of one of three different breakfasts: i.e., bread, jam, and dried meat (482 kcal: 27% protein, 62% carbohydrate, and 11% fat); bread, jam, and dried meat plus 50 g of margarine containing long-chain trigl...
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Obesity is a known risk factor for the development of non-alcoholic fatty liver disease (NAFLD); however, it has been suggested that dietary fat, both amount and composition, may play a pivotal role in its development, independent of body fatness. Studies that have investigated the role of dietary fat on liver fat accumulation are reasonably sparse. We review here the available work that has in...
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ژورنال
عنوان ژورنال: International Journal of Obesity
سال: 2002
ISSN: 0307-0565,1476-5497
DOI: 10.1038/sj.ijo.0801993